Time 4h50m Number Of Ingredients 5 Steps:
Scrub the potatoes, peel or don’t peel. Cut into large chunks and place in a very large pot with plenty of headroom. Fill with water to cover and then add a few extra inches of water; salt the water. Bring to a boil over high heat. Adjust heat and vigorously simmer until potatoes are tender when pierced with a knife, about 20 minutes or until done. Meanwhile, warm 3 cups (720 ml) of the milk (or half and half if you want richer mashed potatoes) with the 1/2 cup (113 g) of butter. Butter the inside of your slow cooker at this time, as well. Drain well in a colander. Return potatoes to the pot over low heat and toss them around a few times to dry out a bit. If you are going to mash with a hand-held potato masher you will proceed right in the pot. If you are going to use a ricer or food mill, you will do that right in the slow cooker. Using Hand-Held Potato Masher: Use a potato masher to begin mashing the potatoes right in the cooking pot, adding the warmed milk and melted butter. Add additional milk if necessary and keep mashing to achieve desired texture. You want them a little looser than usual, as they will dry out a tad in the slow cooker. Taste and season well with salt and pepper. Transfer to slow cooker. Dot potatoes with the remaining 3 tablespoons of butter. Cover the slow cooker and set on warm for up to 4 hours. Using Ricer or Food Mill: Place ricer or food mill over slow cooker. Add potatoes to ricer or food mill and press potatoes into slow cooker. Clean out skins from food mill as you go. Once all the potatoes are in the slow cooker, add warmed milk and melted butter and use a balloon whisk to bring everything together. Add additional milk if needed, whisking it in well. You want the mashed potatoes little looser than usual, as they will dry out a tad in the slow cooker. Taste and season to taste with salt and pepper. Dot potatoes with the remaining 3 tablespoons of butter. Cover the slow cooker and set on warm for up to 4 hours.
Time 50m Yield 20 servings Number Of Ingredients 5 Steps:
In a large saucepan boil the potatoes until fork tender, drain all the liquid and return to saucepan. Smash together with a potato masher removing all the lumps. Add the butter and heavy cream, a little at a time, until you reach the required consistency. Add salt and pepper, to taste, and serve garnished with chopped chives. Note: Just before finishing you could add any other flavorings desired!
Time 1h15m Yield 20-25 serving(s) Number Of Ingredients 5 Steps:
Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient. Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender. While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside. Chop green onions, and refrigerate in a ziplock bag till serving time. Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.). Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions. Once it’s all mixed, load it into your crockpot and whack it into the fridge. On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to ‘keep warm’ setting (if your crockpot has one) till dinner time. Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.
Time 1h Yield 6 serving(s) Number Of Ingredients 5 Steps:
Peel and cut potatoes into approx equal size pieces. Add potatoes to a saucepan of boiling water and boil until tender. Drain the potatoes and return them to the saucepan. Use a masher or ricer to mash the potatoes with. The longer you mash the smoother it will be (I just hate it when my mash has lumps!). Add the butter and mash it into the potatoes until melted. Add the milk/cream and mash until a smooth consistency is achieved. Add more milk/cream if you would like a softer or sloppier mash. Add salt and pepper to taste. You can also mash in some softened onions, garlic or spring onions. You can also use sweet potato (kumara) or any variety of potato to make mash with.
Time 30m Yield 6 servings (about 4-1/2 cups). Number Of Ingredients 5 Steps:
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.
Time 35m Yield 4 Number Of Ingredients 4 Steps:
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
